Every year, a vine lets some of its leaves fall to the ground when being cut. The green leaves are too good for the compost heap, because together with a few other ingredients they make a delicious meal. Pickled, the vine leaves are always ready for the cooking pot.

Pickled grape leaves can be used in many ways

Grape leaves as a cooking ingredient

Grape leaves are not a typical ingredient in home cooking. But in the meantime, many people have tried them in Mediterranean restaurants or during a holiday in Greece. One or the other has developed a taste for the green leaves. In order to enjoy the finely rolled dolmades more often, it does not always have to be an expensive restaurant visit. With simple recipes from the internet and a few grape leaves, delicious dishes can also be conjured up at home.

Buy or insert yourself?

If you don't have access to fresh grape leaves, you have to buy this ingredient in a supermarket. There the leaves are only offered in this country. However, if you have your own vine in the garden or know a vine owner, you are sitting right next to the fresh and free source. But in the summertime it's not just about taking advantage of the moment and cooking with fresh grape leaves. It also means that it's the right time to stock up on leaves for the rest of the year. The easiest way to do this is by inserting.

Suitable grape leaves

A vine shoots out countless leaves during the growing season. Depending on the region, the first leaves sprout from May, when there is no fear of frost and the temperatures are rising. Until November, the vine is adorned with its foliage, which then takes on a yellow colour.
It is important to select the tastiest leaves from this lush dress of leaves:

  • young leaves that are still tender
  • can be recognized by the lighter shade of green
  • are at the top of the shoots
  • should be about hand-sized

tips

Only use vine leaves from vines that have not been sprayed beforehand, so that you do not ingest any harmful substances with them.

The best time for pickling

The insertion of the vine leaves can be combined with the summer pruning. But it is also possible to use the leaves at any time. Picking off the required amount does not harm the plant. Exactly when the delicate green leaves appear also depends on the current weather conditions. Therefore, the motto is: Be careful and wait for the optimal time. In the meantime, you can already get a few suitable glasses.

Recipe for pickled grape leaves

For a 500 ml glass you need the following ingredients:

  • 60 grape leaves
  • 50 grams of salt
  • 250ml of water
  • some cumin
  • if necessary 4 cloves of garlic

You are welcome to fill several glasses with grape leaves and only need to increase the specified quantities accordingly.

preparation

  1. Free all the grape leaves from the stems.
  2. Heat water in a large saucepan.
  3. Add a portion of grape leaves once the water is boiling.
  4. Blanch the leaves only briefly and then spread them out on kitchen paper to cool and dry.
  5. Blanch any remaining leaves as well.
  6. Stack 5 sheets of paper on top of each other and roll them up into a packet.
  7. Put the packets in the jar. If you like, add garlic.
  8. Boil the water with the salt. Add some cumin.
  9. Allow the brine to cool before you fill the jar with it.
  10. Store the well-closed jar in a cool, dry place.

durability

The brine keeps the pickled grape leaves for months. Individual packets can be removed from the jar for cooking as needed. The only important thing is to take them out with a clean fork and then close the jar again immediately.

Conclusion for fast readers:

  • Edibility: Grape leaves are edible and a popular cooking ingredient in southern cuisine
  • Freshness: Both fresh and pickled grape leaves can be used in cooking
  • Leaves supplier: Our own vine also supplies a lot of vine leaves for pickling
  • Suitable leaves: palm-sized young leaves are tender; sit at the tips of the shoots and are lighter
  • Tip: Only use healthy leaves from unsprayed vines
  • Best time: Leaves can be picked at any time from May; the summer cut also provides many leaves
  • Recipe for a 0.5 l glass: 60 grape leaves, 50 grams of salt; 250ml of water
  • Seasoning: some cumin, 4 cloves of garlic
  • Step 1: Remove the stems from the leaves and briefly blanch in portions in hot water
  • Step 2: Spread leaves to cool and dry; Place 5 pieces on top of each other and roll up
  • Step 3: Place the packet of leaves in the jar and add the garlic cloves.
  • Step 4: Boil water with salt and cumin and then allow to cool completely
  • Step 5: Fill the glass with brine; close well and store in a cool, dry place
  • Shelf life: The salt in the brine keeps the vine leaves for months
  • Use: If required, individual packs of grape leaves can be removed with a clean fork for cooking

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden